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Meanwhile, Back In The Kitchen

The small, emerald¬†padr√≥n peppers available last week at the vendor’s stand are gone, so instead I scoop up two big handfuls of pale green, slightly wrinkled guandilla (guindilla) peppers and place them into a bag. I adore these slim, elongated chiles that in their immature green stage have a very mild pungency. They remind me

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